NAPOLI PIZZA SAUCE

This sauce is good for pizza's, clams, veal parmigiana, spaggetti, lasagna etc.

roughly cut into slivers one onion (medium sized)
put in three cloves of garlic, not chopped, in large fry pan, take onion and garlic and sautee in olive oil until clear, (garlic doesn't like to be burned) after about 5 minutes at most add the can of crushed tomatoes, salt and pepper (put lots of pepper, course ground) add 3-4 basil leaves and simmer for one hour

marinara sauce: If you are using with clams you can add more garlic and a little water or red wine to thin it down. Steam clams and reserve a little of the salt water from the steaming and mix with sauce.

For pizzas: I use the pizza dough that comes in the dairy section of the supermarket and bake it a little first before topping with the sauce, mozzarella cheese, pepperoni and about 4 mushrooms sliced.

For Veal Parmigiana: Pound Veal cutlets thin. Dip in egg and and then dip in mixture of parmesan cheese and bread crumbs, fry till crisp. Lie them in a shallow caserole dish, top with the napoli sauce, put grated mozzarella on top and sprinkle more parmesan cheese and bake for another 30 minutes or until slightly browned at 350 degrees.

For spagetti: Use oregano instead of basil.